Kinilaw na Malasugi

Kinilaw na Malasugi Recipe
Kinilaw na Malasugi, one dish that I always love is Kinilaw na Isda. When ever I find fresh fish, the first thing that will register in my mind is my craving for kinilaw. When I saw the blue marlin steak at the fish section of Woolworths I thought today I have to make kinilaw, blue marlin is not usually available I was lucky to get the change. I just bought a couple of slices only since they are not cheap.

Kinilaw na Blue Marlin

Kinilaw is actually an appetiser but I could eat it with hot rice. Because the fish was so fresh I just wash them with vinegar, I don’t like squishing my fish kinilaw, let the vinegar cook the fish for a few minutes then drain the vinegar.

Kinilaw na Malasugi

Then I add the uasual kinilaw ingredients. Here is the recipe of my Kinilaw na Malasugi.


1/2 kilo blue marlin, cut into cubes
1 thumb size ginger, finely chopped
1 medium size onion, finely chopped
1/4 cup lemon or kalamansi juice
1-2 pcs. red/green chili, sliced
1 cup vinegar


Kinilaw na Malasugi - Method

To prepare put the fish cube in a big bowl mix in the vinegar and let the vinegar cook the fish for 3 to 5 minutes, drain the vinegar do not squeeze just lightly press to drain off excess vinegar. Add all the other ingredients and toss mix. Season with salt to taste. Serve immediately or chill in refrigerator before serving.

See related Kinilaw recipes; 

Kinilaw na Tanguige, KiIlawin Tanguige 
Kinilaw na Maya Maya 
Kinilaw na Bangus 
Kinilaw na Tuna with Tabon Tabon 
Kinilaw na Tanguigue sa Strawberry 
Kinilaw na Blue Marlin with Green Tomatoes
Kinilaw na Pusit
Kinilaw na Dilis
Kinilaw na Tanguigue na may Kamatis
Kinilaw na Tanguige
Kinilaw na Pusit (Cuttlefish)

Kinilaw na Talaba 
Ensaladang Guso, Kinilaw na Guso 
Kinilaw na Lato 
Jumping Salad, Fresh Water Shrimp Salad 


  1. kenneth
    its nice....

  2. This is really the best Kinilaw for me, even better than the Tuna Kinilaw. Not because it's more expensive than tuna but the Malasugi meat is more juicy and tasty than the tuna.

    To me the best preparation for this is not to soak it with vinegar: slice the meat very thinly, separated from a dipping sauce or sawsawan. Then eat the meat using chopsticks as you dip in the sauce. The malasugi meat must be chilled or bit frozen before serving.

    The sauce is composed of Kikkoman, calamansi, garlic, white onions, ginger, dried dill, dried oregano, ground pepper, and Wasabi.

    Well, this is just my own style, not the traditional way, but it's good; i like it. :-)

  3. Hi Nonoy, thanks for sharing, it sound good, must try! :)


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